Description
A hearty and wholesome Lentil and Mushroom Bolognese that replicates the rich flavors of traditional meat-based bolognese, made entirely from vegetables and lentils. Perfect for a nutritious, plant-based meal, this sauce is loaded with diced celery, carrots, leeks, red bell pepper, mushrooms, and seasoned with herbs, then simmered with lentils and crushed tomatoes to create a comforting and savory dish suitable for any pasta night.
Ingredients
Scale
Vegetables
- 1 cup celery, finely diced (about 3 stalks)
- 1 cup carrots, finely diced (about 2-3 small carrots)
- 1 1/2 cups leeks, finely diced (1 large or 2 small)
- 1 cup red bell pepper, finely diced (1 medium)
- 1 pound mushrooms, finely diced (about 6-7 cups)
- 3 cloves garlic, finely minced
Seasonings & Herbs
- 1 teaspoon fresh thyme leaves (or dried thyme)
- 1 teaspoon oregano
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt (or more to taste)
- Freshly ground black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley and/or basil, minced
Liquids & Lentils
- 1 1/2 tablespoons olive oil
- 1 1/2 cups reduced-sodium vegetable broth
- 28 ounces crushed tomatoes
- 1 cup dry brown or green lentils
Instructions
- Sauté the vegetables: In a heavy-bottomed pot, warm the olive oil over medium-high heat. Add the celery, carrots, leeks, and bell pepper, cooking for 8-10 minutes while stirring frequently until they soften and caramelize. Add a little more oil if the vegetables start sticking to the pot.
- Add mushrooms: Stir in the finely diced mushrooms and continue cooking for about 8 minutes, stirring often until most of the moisture has evaporated, resulting in a caramelized vegetable mixture.
- Add aromatics and herb seasoning: Mix in the garlic, thyme, oregano, and tomato paste. Cook everything together for 1 minute to allow the flavors to meld. Season with salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Deglaze the pot: Pour in the vegetable broth to deglaze, scraping the bottom of the pot to incorporate any caramelized bits. Continue cooking for 1-2 minutes until the liquid reduces.
- Simmer the lentils and tomatoes: Add the remaining vegetable broth, crushed tomatoes, and dry lentils. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 25 minutes, stirring occasionally, until the lentils are tender.
- Adjust thickness and seasoning: Uncover the pot and cook for an additional 5 minutes to thicken the sauce if needed. Add extra salt and pepper to taste. Stir in fresh parsley or basil for added freshness and flavor.
- Serve: Spoon the hearty lentil and mushroom bolognese over your choice of whole-grain pasta, zucchini noodles, or spaghetti squash for a balanced and delicious meal.
Notes
- This sauce can be made ahead and tastes even better the next day as flavors deepen.
- For a gluten-free meal, serve with gluten-free pasta or spiralized vegetables.
- Use fresh herbs when possible for brighter flavor; dried herbs are a convenient alternative.
- If the sauce is too thick, add a splash of vegetable broth or water to reach desired consistency.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
- Optional crushed red pepper flakes add a light spicy kick but can be omitted for mild taste.
